CN103815493B - A kind of Hawthorn Fruit Wine dregs diet fibre beverage - Google Patents
A kind of Hawthorn Fruit Wine dregs diet fibre beverage Download PDFInfo
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- CN103815493B CN103815493B CN201410111480.9A CN201410111480A CN103815493B CN 103815493 B CN103815493 B CN 103815493B CN 201410111480 A CN201410111480 A CN 201410111480A CN 103815493 B CN103815493 B CN 103815493B
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- pectin
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- 239000000845 maltitol Substances 0.000 claims abstract description 21
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 21
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- 235000010449 maltitol Nutrition 0.000 claims abstract description 21
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 20
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 20
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 20
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 20
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- 229960000292 pectin Drugs 0.000 claims abstract description 11
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- 241000657480 Crataegus pinnatifida Species 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of Hawthorn Fruit Wine dregs diet fibre beverage, be first by hawthorn schlempe and pure water mixing, after softening making beating and homogenate, obtain Hawthorn Fruit Wine scum juice; In Hawthorn Fruit Wine scum juice quality for 100%, add the allotment of maltitol, pectin and potassium sorbate, form; The present invention opens the new way of hawthorn beverage food processing, improves the utilization rate of Hawthorn Fruit Wine processing byproduct, avoids the waste of Hawthorn Resources.Using functional Sugar Alcohol as sweetener, both maintain the natural color and luster of product and local flavor, give again the mouthfeel of product harmony.This product acid is comfortable suitable, good stability, and fermentable sugar content is low, and shelf life is long, is the excellent drink of " three is high " (high fat of blood, hypertension, hyperglycaemia) crowd.The present invention provides reference to the development and utilization that the successful utilization of hawthorn schlempe is also other fruit wine processing byproducts.
Description
(1) art
The present invention relates to a kind of Hawthorn Fruit Wine dregs diet fibre beverage, belong to soft drink processing technique field.
(2) background technology
Hawthorn, has another name called large-fruited Chinese hawthorn, haw, is rich in carbohydrate, vitamin, organic acid, mineral matter and flavone compound, can medicine fruit dual-purpose.Now there are some researches show that in hawthorn, the composition such as terpene and flavonoids has hemangiectasis, hypotensive, strengthen cardiac muscle, regulate cardiac arrhythmia, reduce the effect such as blood fat and cholesterol level.Flavonoids in hawthorn, vitamin C, carrotene etc. can also block and reduce the generation of free radical, strengthen body immunity, have the effects such as anti-aging, anticancer.
Hawthorn Fruit Wine is with fresh hawthorn for raw material, through to soak or zymotechnique is made, has that the smell of fruits is very sweet, quiet and tastefully laid out exquisiteness, a feature such as glittering and translucent, deeply by consumers.The production technology of haw fermented wine and soaking wine is generally by direct fermentation or immersion after whole for hawthorn fruit pressure break, and not by whole for hawthorn fruit break process, so both can ensure Hawthorn Fruit Wine quality, can avoid again the problem such as wine liquid filtration difficulty in following process.Along with the development of National agricultural industrial policy and the increase of people's consumption demand, China's Hawthorn Fruit Wine output increases year by year.Meanwhile, Hawthorn Fruit Wine processing byproduct, especially the quantity of hawthorn schlempe also rapidly increases, and often produces 1 ton of Hawthorn Fruit Wine and can produce 0.8 ~ 1.0 ton of hawthorn schlempe.The domestic and international report of the research about hawthorn schlempe is less at present, and producing level is lower, easily causes environmental pollution while waste resource.
Main containing dietary fiber, pectin, protein, organic acid, flavones and residual sugar etc. in hawthorn schlempe.After fermentable sugar is utilized by yeast metabolism in hawthorn, make sugared content in hawthorn schlempe far below hawthorn fresh fruit, and higher acid content remain local flavor and the mouthfeel of hawthorn schlempe uniqueness.In addition, hawthorn schlempe is natural dietary fiber sources, and development of new Hawthorn Fruit Wine dregs food, not only can turn waste into wealth, avoid environmental pollution, and can widen its utilization ways, improves its added value, drives the good and fast development of hawthorn processing industry chain.
(3) summary of the invention
The present invention relates to a kind of Hawthorn Fruit Wine dregs diet fibre beverage, for raw material with hawthorn schlempe and pure water, take maltitol as sweetener, take pectin as stabilizing agent, take potassium sorbate as anticorrisive agent, hawthorn schlempe through rinsing, go stalk stoning to go calyx, softening making beating, colloid mill circulation, clarification allotment, step, a kind of functional form diet fiber drink obtained such as homogeneous is degassed, sterilization is filling.
A kind of Hawthorn Fruit Wine dregs diet fibre beverage, is first by hawthorn schlempe and pure water mixing, after softening making beating and homogenate, obtains Hawthorn Fruit Wine scum juice; In Hawthorn Fruit Wine scum juice quality for 100%, add the allotment of maltitol, pectin and potassium sorbate, addition is respectively:
Maltitol 4% ~ 8%(m/m)
Pectin 0.05% ~ 0.10%(m/m)
Potassium sorbate 0.01% ~ 0.04%(m/m)
The ratio of described hawthorn schlempe and pure water is respectively:
Hawthorn schlempe (wet basis, water content 85%) 1 part
Pure water 3 ~ 5 parts
A kind of preparation method of Hawthorn Fruit Wine dregs diet fibre beverage comprises the following steps:
1) hawthorn schlempe rinsing, removes remaining yeast in hawthorn schlempe;
2) get hawthorn schlempe 1 part, first add pure water 2 parts, autoclaving 20min softens, and is broken into hawthorn schlempe slurry;
3) add 1 ~ 3 part of pure water again, homogenate 5min in hawthorn schlempe slurry, after homogenate press filtration, centrifugal segregation precipitation obtains Hawthorn Fruit Wine juice;
4) in Hawthorn Fruit Wine short, bristly hair or beard juice, maltitol, pectin and potassium sorbate is added, homogeneous 10min; Degassed 30 ~ 60s; 95 DEG C of water dip sterilization 8 ~ 10min, obtain Hawthorn Fruit Wine dregs diet fibre beverage.
Described maltitol, pectin and potassium sorbate addition are in Hawthorn Fruit Wine scum juice quality for 100%, and addition is respectively:
Maltitol 4% ~ 8%(m/m)
Pectin 0.05% ~ 0.10%(m/m)
Potassium sorbate 0.01% ~ 0.04%(m/m)
The invention has the beneficial effects as follows:
Utilize Hawthorn Fruit Wine accessory substance-hawthorn schlempe to be raw material first, composite maltitol, as sweetener, prepares functional form diet fiber drink.The fermentable sugar that hawthorn contains after fermentation is utilized by yeast and makes residual sugar content in hawthorn schlempe extremely low; Higher acid content makes hawthorn schlempe keep peculiar flavour and the mouthfeel of fresh fruit; Contain a large amount of dietary fibers and pectin etc. in hawthorn schlempe, the exploitation for functional form dietary fiber food provides natural raw material simultaneously.
This invention opens the new way of hawthorn beverage food processing, avoids the waste of Hawthorn Resources.Add as sweetener using functional Sugar Alcohol, both maintained the natural color and luster of product and local flavor, give again the mouthfeel of product harmony.This product acid is comfortable suitable, good stability, and fermentable carbohydrate content is low, and shelf life is long, is the excellent drink of " three is high " (high fat of blood, hypertension, hyperglycaemia) crowd.The present invention provides reference to the development and utilization that the successful utilization of hawthorn schlempe is also other fruit wine processing byproducts.
(4) detailed description of the invention
The hawthorn schlempe nutrient component determining result that the present embodiment uses is as shown in table 1.Maltitol used in the present invention, pectin and potassium sorbate are food-grade, commercially available prod.
Table 1 hawthorn schlempe nutrient component determining result
Embodiment 1
Material composition and ratio thereof are respectively (weight portion):
Hawthorn schlempe (wet basis, water content 85%) 1 part
Pure water 3 parts
By hawthorn schlempe and pure water mixing, after softening making beating, colloid mill circulation and clarifying treatment, obtain Hawthorn Fruit Wine scum juice; In Hawthorn Fruit Wine scum juice quality for 100%, add the allotment of maltitol, pectin and potassium sorbate, addition is respectively:
Maltitol 4%(m/m)
Pectin 0.05%(m/m)
Potassium sorbate 0.02%(m/m)
Prepare according to following steps:
1) hawthorn schlempe rinsing
Get after Hawthorn Fruit Wine is filtered and remain the whole fruit of hawthorn, the rinsing of recirculated water normal temperature, remaining yeast in removing schlempe.
2) stalk stoning is gone to remove calyx
Schlempe after rinsing gone stalk, stoning, remove calyx, naturally dry to hawthorn schlempe water content 85%.
3) softening making beating
Get step 2) hawthorn schlempe 1 part (weight portion) after process, first add pure water 2 parts (weight portion), 121 DEG C of autoclaving 20min soften, and are transferred to broken pulping in beater.
4) colloid mill circulation
1 part of pure water (weight portion) is again added, colloid mill circulation 5min in the hawthorn schlempe slurry that step 3) obtains.
5) clarification allotment
Homogenate step 4) obtained uses Kanakin press filtration, the centrifugal 15min of filtrate 5000rpm.Add maltitol, pectin and potassium sorbate by recipe requirements, dissolve completely.
6) homogeneous is degassed
Use high-shear homogenizer homogeneous 10min.Use the degassed 30 ~ 60s of degasser.
7) sterilization is filling
95 DEG C of water dip sterilization 8 ~ 10min, sterile filling after cooling.
Table 2 the present embodiment prepares Hawthorn Fruit Wine dregs diet fibre beverage nutrient component determining result
Embodiment 2
Material composition and ratio thereof are respectively (weight portion):
Hawthorn schlempe (wet basis, water content 85%) 1 part
Pure water 4 parts
By hawthorn schlempe and pure water mixing, after softening making beating, colloid mill circulation and clarifying treatment, obtain Hawthorn Fruit Wine scum juice; In Hawthorn Fruit Wine scum juice quality for 100%, add the allotment of maltitol, pectin and potassium sorbate, addition is respectively:
Maltitol 6%(m/m)
Pectin 0.10%(m/m)
Potassium sorbate 0.02%(m/m)
Preparation process as described in Example 1.In step 4) before colloid mill circulation, in hawthorn schlempe slurry, again add 2 parts of pure water.
Table 3 the present embodiment prepares Hawthorn Fruit Wine dregs diet fibre beverage nutrient component determining result
Embodiment 3
Material composition and ratio thereof are respectively:
Hawthorn schlempe (wet basis, water content 85%) 1 part
Pure water 5 parts
By hawthorn schlempe and pure water mixing, after softening making beating, colloid mill circulation and clarifying treatment, obtain Hawthorn Fruit Wine scum juice; In Hawthorn Fruit Wine scum juice quality for 100%, add the allotment of maltitol, pectin and potassium sorbate, addition is respectively:
Maltitol 8%(m/m)
Pectin 0.10%(m/m)
Potassium sorbate 0.02%(m/m)
Preparation process as described in Example 1.In step 4) before colloid mill circulation, in hawthorn schlempe slurry, again add 2 parts of pure water.
Table 4 the present embodiment prepares Hawthorn Fruit Wine dregs diet fibre beverage nutrient component determining result
Claims (2)
1. a Hawthorn Fruit Wine dregs diet fibre beverage, is characterized in that, by hawthorn schlempe and pure water mixing, after softening making beating, homogenate, obtains Hawthorn Fruit Wine scum juice; In Hawthorn Fruit Wine scum juice quality for 100%, add the allotment of maltitol, pectin and potassium sorbate, addition is respectively:
Maltitol 4% ~ 8%
Pectin 0.05% ~ 0.10%
Potassium sorbate 0.01% ~ 0.04%
The ratio of described hawthorn schlempe and pure water is respectively:
Hawthorn schlempe 1 part
Pure water 3 ~ 5 parts;
Described hawthorn schlempe to be water content be 85% wet basis hawthorn schlempe.
2. a preparation method for Hawthorn Fruit Wine dregs diet fibre beverage, is characterized in that, comprises the following steps:
1) hawthorn schlempe rinsing, removes remaining yeast in hawthorn schlempe;
2) get hawthorn schlempe 1 part, first add pure water 2 parts, autoclaving 20min softens, and is broken into hawthorn schlempe slurry;
3) add 1 ~ 3 part of pure water again, homogenate 5min in hawthorn schlempe slurry, after homogenate press filtration, centrifugal segregation precipitation obtains Hawthorn Fruit Wine scum juice;
4) in Hawthorn Fruit Wine scum juice, maltitol, pectin and potassium sorbate is added, homogeneous 10min; Degassed 30 ~ 60s; 95 DEG C of water dip sterilization 8 ~ 10min, obtain Hawthorn Fruit Wine dregs diet fibre beverage;
The ratio of described hawthorn schlempe and pure water is respectively:
Hawthorn schlempe 1 part
Pure water 3 ~ 5 parts
Described maltitol, pectin and potassium sorbate addition, are respectively for 100% in Hawthorn Fruit Wine scum juice quality:
Maltitol 4% ~ 8%
Pectin 0.05% ~ 0.10%
Potassium sorbate 0.01% ~ 0.04%
Described hawthorn schlempe to be water content be 85% wet basis hawthorn schlempe.
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|---|---|---|---|---|
| CN107279643A (en) * | 2017-07-26 | 2017-10-24 | 福建省农业科学院亚热带农业研究所 | One kind tree grape sugar-free beverage and preparation method thereof |
| CN108850742A (en) * | 2018-07-13 | 2018-11-23 | 莫祎 | A kind of hawthorn coconut water drink and preparation method thereof |
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| CN1079125A (en) * | 1993-06-11 | 1993-12-08 | 费镛 | Beverage made of highlang barley vine residue and manufacture method thereof |
| RU2279836C2 (en) * | 2004-07-28 | 2006-07-20 | Государственное учреждение "Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности" Российской академии сельскохозяйственных наук | Vegetable concentrate |
| UA21167U (en) * | 2006-05-29 | 2007-03-15 | Univ Kharkiv State Nutrition | Method for producing concentrated tomato products |
| CN101649286A (en) * | 2009-08-31 | 2010-02-17 | 天津科技大学 | Method for preparing hawthorn fruit vinegar |
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| CN1079125A (en) * | 1993-06-11 | 1993-12-08 | 费镛 | Beverage made of highlang barley vine residue and manufacture method thereof |
| RU2279836C2 (en) * | 2004-07-28 | 2006-07-20 | Государственное учреждение "Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности" Российской академии сельскохозяйственных наук | Vegetable concentrate |
| UA21167U (en) * | 2006-05-29 | 2007-03-15 | Univ Kharkiv State Nutrition | Method for producing concentrated tomato products |
| CN101649286A (en) * | 2009-08-31 | 2010-02-17 | 天津科技大学 | Method for preparing hawthorn fruit vinegar |
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| 要把健康带给世界;喻永国;《企业家日报》;20130609;第1-2页 * |
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| CN103815493A (en) | 2014-05-28 |
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